Red Velvet Waffles With Cream Cheese Sauce

Red Velvet Waffles With Cream Cheese Sauce

Red velvet waffles will quickly become a brunch staple — they’re irresistible. These and other treats are found in Chris Santos’s new cookbook, Share. He’s a judge on Food Network’s Chopped and chef-founder of NYC’s Beauty & Essex, so take his word for it when he says, “You’re going to love this.”

Red velvet cake is understandably everywhere with its brilliant red color and subtle chocolate flavor. Instead of having to make an entire cake, you can make these red velvet waffles, which offer the same flavor, in a fraction of the time. The cream cheese sauce is a sweet alternative to maple syrup.

Materials

Nonstick waffle iron

Directions

For the waffles

To make the sauce: Using a handheld mixer on medium speed, beat the cream cheese and butter together in a large bowl until the mixture is light in color, about 1 minute. Reduce the mixer speed to low and beat in the confectioner’s sugar and vanilla. Beat in enough of the milk to make a smooth, opaque sauce with a drizzling consistency — the sauce should not be thin or transparent. Set aside at room temperature.

To make the waffles: Preheat a waffle iron according to the manufacturer’s directions. Position a rack in the center of the oven and preheat the oven to 200° F.

Sift the flour, cocoa powder, confectioner’s sugar, granulated sugar, baking powder, and salt together into a medium bowl. Whisk the milk, buttermilk, eggs, butter, food coloring, vanilla, and vinegar together in another bowl, being sure to dissolve the food coloring. Pour into the dry mixture and whisk just until smooth. Do not overmix.

Lightly oil the waffle iron grids. Spoon the recommended amount of batter into the waffle iron, close the lid, and cook according to the manufacturer’s directions. Transfer the waffle to an oven rack (not a baking sheet) and keep warm in the oven while making the remaining waffles.

Cut the waffles along their grid lines into individual portions. Transfer to a platter and drizzle with some of the sauce. Serve immediately, with the remaining sauce passed on the side.